Name: Grilled Chicken and Slaw Sourdough Tartine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.75 oz Chicken Breast; 1 slice Sourdough Bread; 1 cup Shredded Cabbage and Carrots; 2 tbsp Nonfat Greek Yogurt; 1 tbsp Lemon Juice; 1.5 tsp Garlic Powder and Dried Dill

Grilled Chicken and Slaw Sourdough Tartine

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Slaw Sourdough Tartine

Grilled chicken breast served open-faced on toasted sourdough with a tangy Greek yogurt ranch slaw, finished with a bright squeeze of lemon for a satisfying crunch.

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NUTRITION

Protein

42.1g

Fat

4.2g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast

1 slice Sourdough Bread

1 cup Shredded Cabbage and Carrots

2 tbsp Nonfat Greek Yogurt

1 tbsp Lemon Juice

1.5 tsp Garlic Powder and Dried Dill

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PREPARATION

1
Season the chicken breast with garlic powder, salt, and pepper.
2
Grill the chicken over medium-high heat for about 6 minutes per side until the internal temperature reaches 165°F.
3
Mix the nonfat Greek yogurt, lemon juice, and dried dill in a small bowl to create a high-protein ranch dressing.
4
Combine the shredded cabbage and carrots with half of the ranch dressing to make the crunchy slaw.
5
Toast the sourdough slice until it is lightly browned and crisp.
6
Slice the grilled chicken into strips and arrange them over the toasted sourdough.
7
Top the chicken with the prepared veggie slaw and drizzle with the remaining ranch dressing.